Intensification of the processes of low-temperature separation of food solutions

The efficiency of freezing technologies for concentrating and fractionation of food solutions has been shown in the article. Perspectives of the block freezer as well as the necessity of intensification of heat exchange and mass exchange in the boundary layer of the system “ice block–solution” have been shown. The physical analogue of the block freezer with a horizontal plate crystallizer has been considered. The peculiarities of forming of the boundary thermal and diffusion layer have also been considered. The static model of the process of the block freezing of the solution in the conditions of combined influence on the process has been presented. As a result of modelling the necessity of the experimental research of the temperature fields and the fields of concentration in the system being investigated, has been determined. The results of the experimental investigations of acoustic oscillations in the process of the block freezing of water out of food solutions have been given.